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Taco Pinwheels

 Taco Pinwheels
Extra taco meat makes these appealing appetizers easy to assemble. Cindy Reams adds the seasoned meat to a cream cheese mixture that she rolls up in tortillas at her Philipsburg, Pennsylvania home.
12 ServingsPrep: 15 min. + chilling


  • 4 ounces cream cheese, softened
  • 3/4 cup Seasoned Taco Meat
  • 1/4 cup finely shredded cheddar cheese
  • 1/4 cup salsa
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped ripe olives
  • 2 tablespoons finely chopped onion
  • 5 flour tortillas (8 inches), room temperature
  • 1/2 cup shredded lettuce
  • Additional salsa


  • In a small bowl, beat the cream cheese until smooth. Stir in the taco
  • meat, cheese, salsa, mayonnaise, olives and onion. Spread over
  • tortillas. Sprinkle with lettuce; roll up tightly. Wrap in plastic
  • wrap and refrigerate for at least 1 hour.
  • Unwrap and cut into 1-in. pieces. Serve with additional salsa.
  • Yield: about 3 dozen appetizers.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.